Amish Snow Day Soup

The kitchen window was fogging up from the steam, and outside, fat snowflakes were piling up on the porch railing. I had a hodgepodge of vegetables in the crisper drawer and no plan for dinner. That's when I remembered my neighbor mentioning this simple Amish soup her grandmother used to make on winter afternoons. I chopped everything I had, tossed it into my biggest pot, and let it simmer while I curled up with a book. The smell alone made the whole house feel like someone was taking care of me.

I made this soup the first time my sister came to visit after moving across the country. She arrived shivering and exhausted, and I ladled her a bowl without saying much. Halfway through, she looked up and said it tasted like being home again. We sat at the table for an hour, talking and refilling our bowls, while the snow kept falling outside.

Ingredients

• Medium onion, diced: This is your flavor foundation, the quiet workhorse that makes everything else taste better once it goes soft and sweet in the oil.
• Garlic, minced: Two cloves are just enough to add warmth without overpowering the gentle, homey vibe of the soup.
• Carrots, sliced: They add a slight sweetness and vibrant color, plus they hold their shape beautifully through the simmer.
• Celery, diced: It brings an earthy, aromatic backbone that balances the creaminess later on.
• Bell pepper, chopped: I like using red or orange for a pop of color and a subtle sweetness that plays nicely with the herbs.
• Potatoes, peeled and diced: These make the soup hearty and filling, soaking up all the savory broth as they soften.
• Corn kernels: Fresh, frozen, or canned all work, they add little bursts of sweetness and texture in every bite.
• Green beans, chopped: They give the soup a bit of snap and freshness, keeping it from feeling too heavy.
• Vegetable or chicken broth: This is the soul of the soup, so use a good quality broth that you would happily sip on its own.
• Heavy cream: Stirred in at the end, it transforms the broth into something velvety and indulgent without needing a roux.
• Dried thyme: Its subtle, earthy flavor is perfect for this kind of cozy, rustic soup.
• Dried rosemary: Just a teaspoon adds a woodsy, aromatic note that reminds me of cold weather cooking.
• Bay leaf: It quietly deepens the flavor as the soup simmers, then you pluck it out before serving.
• Salt and pepper: Taste as you go, every broth is different, and you want to bring out all those vegetable flavors.
• Olive oil: A tablespoon is all you need to get the onions started and prevent any sticking.
• Fresh parsley, chopped: A handful scattered on top adds a bright, herby finish that makes each bowl feel special.

Instructions

Start with the onion:

Heat the olive oil in your largest pot over medium heat, then add the diced onion and let it cook for 3 to 4 minutes, stirring now and then, until it turns soft and translucent. The kitchen will start to smell warm and inviting almost immediately.

Add the garlic:

Stir in the minced garlic and cook for just one minute, letting it release its fragrance without browning. You want it golden and aromatic, not bitter.

Cook the sturdy vegetables:

Toss in the carrots, celery, and bell pepper, and cook for 5 to 7 minutes, stirring occasionally, until they start to soften at the edges. This step builds layers of flavor that will carry through the whole soup.

Add the remaining vegetables:

Stir in the potatoes, corn, and green beans, mixing everything together so the vegetables are evenly distributed. It will look like a lot, but it all cooks down beautifully.

Pour in the broth and simmer:

Add the broth, thyme, rosemary, and bay leaf, then bring everything to a boil. Once it is bubbling, reduce the heat to low and let it simmer gently for 20 to 25 minutes, until the potatoes are tender and the vegetables have soaked up all that savory goodness.

Finish with cream:

Remove the bay leaf, then stir in the heavy cream and cook for another 5 minutes until the soup is heated through and silky. Taste it now and adjust the salt and pepper until it feels just right.

Serve and garnish:

Ladle the soup into bowls and scatter fresh parsley over the top. Serve it hot, preferably with crusty bread for dipping.

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One evening, I brought a big thermos of this soup to a friend who had just had a baby. She texted me later that night saying she cried into her bowl because it was the first time in weeks she had eaten something that felt like care instead of fuel. That is when I realized this soup is more than just vegetables and cream, it is a way of showing up for people.

How to Make It Your Own

This soup is incredibly forgiving and practically begs you to use whatever vegetables are sitting in your fridge. I have thrown in zucchini, mushrooms, and even leftover roasted Brussels sprouts with great results. If you want more protein, stir in shredded rotisserie chicken or sliced cooked sausage during the last few minutes of cooking. You can also swap the heavy cream for half and half or even coconut milk if you are avoiding dairy, though the texture will be a bit lighter.

Storing and Reheating

This soup keeps beautifully in the fridge for up to four days, and the flavors actually deepen overnight as the vegetables continue to soak up the broth. I like to store it in a large glass container so I can see exactly how much is left. When reheating, do it gently over low heat on the stovetop, stirring occasionally, because high heat can cause the cream to separate. If you are freezing it, leave out the cream and stir it in fresh when you reheat, that way the texture stays silky instead of grainy.

Serving Suggestions

I almost always serve this soup with a loaf of crusty sourdough or a pan of warm cornbread for soaking up every last drop. A simple green salad with a tangy vinaigrette balances the richness nicely, and if I am feeling fancy, I will grate a little Parmesan over each bowl right before serving.

• Pair it with a grilled cheese sandwich for the ultimate cozy lunch.
• Serve it in bread bowls if you are feeding a crowd and want to make it feel special.
• Top each bowl with crispy fried onions or croutons for added texture and crunch.

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This soup has become my go to answer for cold days, surprise guests, and moments when I just need something warm and uncomplicated. I hope it becomes that for you too.

Recipe Help & FAQs

→ Can I make this dairy-free?

Substitute the heavy cream with unsweetened coconut cream, cashew cream, or your favorite plant-based alternative. The result remains silky and satisfying without dairy.

→ What vegetables work best?

Potatoes, carrots, celery, corn, and green beans create the classic version, but feel free to incorporate whatever you have on hand. Peas, butternut squash, or zucchini all work beautifully.

→ How long does this keep?

Store in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen over time. Reheat gently on the stovetop, adding a splash of broth or cream if needed.

→ Can I freeze this?

Yes, though cream-based soups can sometimes separate when frozen. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly, whisking to recombine.

→ What protein additions work well?

Shredded rotisserie chicken, cooked sausage, white beans, or lentils all complement the vegetable medley. Add during the last 10 minutes of simmering so everything heats through.

→ Can I use dried herbs instead of fresh?

Dried thyme and rosemary work wonderfully here. Use about one teaspoon of dried herbs for every tablespoon of fresh. The long simmer time allows their flavors to fully develop.